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Meat For a Week July

Meat For a Week July

Godfreys Meat for a Week Website Service

Godfreys Meat for a Week - July
Our specially designed for busy households - Meat for a Week Service - where you can cook some cuts straight away, keep some in the fridge - or pop some into the freezer for the end of the week.
 
No need to buy for every single day - just buy for the days you need - be it for Breakfast, Lunch, Dinner or for that Special Occasion

Not every customer has time to visit our shop in their busy lives - and some would like the convenience of all the week’s meat requirements taken care of in one go. 

 
Avoid the disappointment of the supermarket visit.
So now you can Click and Collect or have Godfreys Premium Quality Meats and Poultry delivered in one box - Nation wide direct to your door - with something new to enjoy every day - without having to resort to the disappointment of the supermarket visit.

It wasn’t really our idea.
It’s what many of our customers already do-and they have grown to rely upon it so much we thought we should share the idea with all of our customers.

Rather than offer pre-chosen quantities and selection we have tried to emulate what many of our customers already do to help them in their busy lives.

We soon realised that many households may have two people in one day, and maybe six the next, so fixed quantities was not such a good idea.

We also realised that different required different meat preferences.

  
Make your choice easier-and quicker!
So the best choice was to create on our Website a tab for each day of the week showing our customers top preferences for that day so make your choice easier-and quicker!

That way you can work through the days with easy choices and you can also decide what quantities will suit that day.

  
Your entire Weekly Meat shopping in minutes
Just start on a day and make a choice - add it to your cart - and within a few minutes you will have completed your entire weekly Meat requirements tailored precisely to your personal requirements and taste.

The daily selections naturally reflect the changing seasonal changes each month. 
 
As we enter July we have updated our Meat for a Week tab on our Web site to reflect what becomes more popular in July and hopefully help make your choices less time consuming and easier

 
Laziness finds some respectability
July - the traditional month to make hay whilst the sun shines - literally! - and the month when laziness finds some respectability
 
Dreamy afternoons, balmy nights - and sometimes that certain smell of summer rain that can come as such a welcome relief to the heat.
 
School holidays start to commence and families and friends start to fire up their Barbecues
 
Salads really come into their own but with more experimental vegetables being tried by our more adventurous cooks
 
With ingredients from Lamb to Wood Pigeon and Rabbit at their best, now is the time to eat seasonal!
 
With Summer now fully underway we can start to enjoy Fennel, Globe Artichokes, Lettuces, Rocket, Watercress, Spinach, juicy Peas, Broad Beans, Peppers, Sorrel, Spinach, English Tomatoes, French Beans, Chicory, Samphire, Spring Onions and Radishes
 
Lamb, Beef, Diced Cuts and smaller meat Cuts including our Mini Roasts start to gain popularity as the weather warms with Gammon remaining a favourite for those who like to make their own Roast Hams for cold tables and picnics
 
Racks of Lamb and Lamb Noisettes are particularly in great demand
 
And of course the Barbecue Cuts really start to come into their own in July
 
If you are having an early Barbecue in addition to the usual favourites - do try our Boerewors Sausages - South Africa’s favourite Beef Sausage - the full story is on the 
www.Godfreys.co Sausage page

Quick-to-prepare - and quick-to-cook 
With Meat for a Week we find that the quick-to-prepare - and quick-to-cook recipes dominate Monday to Thursdays - whilst the weekend is when the longer cooking big guns have their day - although in Summer they tend to be the lighter recipes
 
Some of our super organized customers make a big casserole or Stew for weekdays that can last a few days and can be quickly heated up and served when they get home
 
Our featured Seasonal meat this month - Wood Pigeon - has been covered in detail in our “What’s in Season” article sent earlier this week - and currently available during the whole of July on our Website.

So here are a few seasonal suggestions of what you may wish to try for each day of the week in July


Mondays



•  Roasted Wood Pigeon on Toast - by Barney Desmazery
Cooking Game on top of a thick slice of Sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and Red wine for extra oomph
Preparation time 20 mins : Cooking time 30 mins. 
Click here for
 Wood Pigeon
(Click title for recipe)



•  Moroccan Kofte with Spicy Tomato Sauce - by Mary Cadogan
Bring out a big dish to share next time you have friends over - you can make the sauce and Kofte ahead to keep it stress-free
Uncooked Kofte can be frozen
Preparation time 25 mins : Cooking time 20 mins. 
Click here for
  Lean Lamb Mince
(Click title for recipe)

Tuesdays



• Chicken in a Creamy Mushroom Sauce - by Deborah Reddihough
This creamy dish is really satisfying, but surprisingly low in calories.
Preparation time less than 30 mins : Cooking time 10 to 30 mins
Click here for Chicken Breasts, Fresh Chicken Stock
(Click title for recipe)



• Tamarind-marinated Bavette Steak
Bavette Steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of Steak and so rich in flavour. 
Preparation time overnight : Cooking time less than 10 mins.
Click here for Bavette Steak
(Click title for recipe)

Wednesdays



•  Rosemary Roast Lamb Chops - by Barney Desmazery
This one-pan Lamb Chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Gluten-free
Preparation time 10 mins : Cooking time 30 mins.
Click here for Lamb Chops
(Click title for recipe)



•  Sticky Sausages with Potato Sweetcorn Salad
Sausages and Spuds get a fresh spin in this thrifty, family-friendly supper
Preparation time 10 mins : Cooking time 30 mins.
Click here for Directors Sausages
(Click title for recipe)

Thursdays



•  Chargrilled T-bone Steak with Tomato Chilli Chutney
Chargrilled Steak - who can resist? Served here with sweet and sharp Tomato Chutney and chargrilled Figs.
Preparation time less than 30 mins: Cooking time 30 mins to 1 hr. 
Click here for T-Bone Steak
(Click title for recipe)



•  Classic Chicken Suprême
The name 'chicken suprême' is a bit confusing - a suprême of chicken refers to the breast, with the wing bone attached. But there is also 'sauce suprême'. However, put them together and you get this delicious and easy Chicken dish.
Preparation time 10 mins : Cooking time 30 mins. 
Click here for Chicken Suprêmes

Fridays



•  Indian Lamb Cutlets
This aromatic dish will have everyone's mouth watering
Easily doubled/halved
Preparation time 5 mins : Cooking time 10 mins. 
Click here for French Trimmed Lamb Cutlets



•  Beef & Beetroot Salad Platter - by Mary Cadogan
Use bunches of young Beetroot for this recipe if you can - they'll be full of flavour
Preparation/Cooking time 20 mins. 
Click here for Sirloin Steak

Saturdays



•  Onglet with Red Wine Shallots - By Barney Desmazery
Also known as Hanger Steak, this cut packs a lot of flavour and is best cooked rare to keep it tender - a succulent supper for two
Preparation time 20 mins : Cooking time 30 mins. 
Click here for Onglet Steak, Dijon Mustard



•  Suprême of Chicken, truffled Sausage, Potato purée with Leeks, roasted vegetables & Tarragon jus - by Mark Dodson
Mark Dodson reinvents this classic seventies dish by serving with a cheffy truffled Chicken Sausage, Tarragon jus and potato purée with leeks
Preparation/Cooking time 4 hrs. 
Click here for Chicken Suprêmes, Fresh Chicken Stock



•  Warm Salad of Wood Pigeon with Caramelised Walnuts & Beetroot Compote - by Matthew Tomkinson
This Pigeon recipebrings out the best in this most tender and juicy of birds. Matthew Tomkinson partners the Pigeon with a fantastic salad of Nuts, Beetroot and pickled Mushrooms. 
Preparation/Cooking time 2 hrs 20 mins plus chilling.  
Click here for Wood Pigeon - ask us to cut them into Crowns and Legs



•  Boerewors Sausage with Chakalaka and Polenta - by Adam Liaw
Chakalaka is a quick South African side dish that works perfectly with grilled meats or even on its own. It's usually served with Pap, a local Cornmeal, but Polenta is tastier.
Preparation/Cooking time 30 mins to 1 hr.  
Click here for Boerewors Sausages




•  Feta-crusted Lamb with rich Tomato Sauce - by Jane Hornby
As the Lamb roasts, little nuggets of Feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Preparation time 20 mins : Cooking time 30 mins plus marinating and resting. 
Click here for Rack of Lamb

Sundays



•  Loin of Lamb with Baba Ganoush
Baba Ganoush is a gutsy Aubergine-based dip that twins well with tender sweet Lamb
Preparation/Cooking time 1 hr 10 mins  to 1hr 20 mins . 
Click here for  Lamb Noisette



•  Pan-fried Chicken in Mushroom Sauce
       Wildly popular - a creamy Chicken and Mushroom dish - a fabulous French seasonal recipe - and that’s so thrifty too! Freezable
Preparation/cooking time 1 hr 30 mins to 1 hr 45 mins.  
Click here for Chicken Thighs, Chicken Breasts, Fresh Chicken Stock



•  Beer-braised Short Ribs - by Tom Kerridge
       Sticky, tender Beef Ribs - also known as Jacobs Ladder - with a subtle oak-smoked flavour are sure to be a hit at your next barbecue. Freezable
       Preparation time 15 mins : Cooking time 6 hrs plus overnight marinating.  
Click here for Beef Short Ribs, Fresh Chicken Stock



•  Slow-cooked Pigeon - by Jamie Oliver
When the Pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes or crusty bread – be careful of the bones!
Dairy free
Preparation/Cooking time 4 hrs 20 mins. 
Click here for Wood Pigeon



•  Lamb, Apricot & Shallot Tagine - by Sarah Cook
Adapted from the Moroccan roast Lamb dish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistibly fruity sauce. Freezable
Preparation time 30 mins : Cooking time 7 hrs 30 mins plus overnight marinating. 
Click here for Carvery Leg of Lamb, Fresh Chicken Stock

       The idea that some households are only in for certain days so they don’t need to order for every day of the week - they just order what they need instead of a full box - cutting out expense and waste - seems to have really caught on

Now live and fresh Online
So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your July meals

Give it a Click 
So why not give it a Click -
and experience a whole new way to enjoy Godfreys Free Range Premium Meats and Poultry - all week long - by ordering from the comfort of you own home - or office - at a time that is convenient to you 

      We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!
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